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Savor the delicious and healthy meal with this colorful cava-style chicken over a rice bowl. Bowls have become increasingly popular, and for a good reason – they’re easy to hold and enjoy on the go.
Type of Cuisine:
Mediterranean
Prep Time: 20 minutes.
Cook Time: 20 minutes
How Many Servings?
4 servings
Ingredients:
1X
2X
3X
Adjust Servings
| 4 cups cooked rice ( your choice of short, long white or brown ) | |
| 1 cup fresh parsley chopped | |
| 1 whole lemon zest |
For The chicken
| 2 chicken breasts | |
| 2 tablespoons Greek plain Yogurt | |
| 2 garlic cloves minced | |
| 1/2 teaspoon paprika | |
| 1 teaspoon oregano | |
| 1/2 lemon juice and zest | |
| 1 tablespoon olive oil | |
| Dash salt and black pepepr |
For the Vegetables
| 2 medium sweet potatoes washed, peeled, and cut into small bites | |
| 2 cups cooked garbanzo beans ( or 1 can of garbanzo beans 16 oz ) | |
| 1 tablespoon olive oil | |
| 1/2 teaspoon paprika | |
| Dash salt and black pepper |
For tzatziki sauce
| 2 cups plain Greek yogurt | |
| 1/4 English cucumber peeled and shredded | |
| 1 garlic clove minced | |
| 1 tablespoon fresh mint chopped | |
| 1/2 tablespoon olive oil | |
| dash of salt and black pepper |
Preparation
1
Marinate & Cook the Chicken
In a medium bowl, whisk together Greek yogurt, paprika, oregano, lemon juice and zest, olive oil, salt, and pepper. Add the chicken to the bowl, tossing to coat evenly. Let it marinate for at least 20 minutes. Heat a skillet over medium-high heat and cook the chicken for about 7 minutes per side, or until fully cooked and golden. Let it rest for 10 minutes, then slice into strips.
In a medium bowl, whisk together Greek yogurt, paprika, oregano, lemon juice and zest, olive oil, salt, and pepper. Add the chicken to the bowl, tossing to coat evenly. Let it marinate for at least 20 minutes. Heat a skillet over medium-high heat and cook the chicken for about 7 minutes per side, or until fully cooked and golden. Let it rest for 10 minutes, then slice into strips.
2
Roast the Sweet Potatoes & Chickpeas
Preheat your oven to 400°F (200°C). Cut the sweet potato into small bite-sized cubes and spread them on a baking sheet. Add the garbanzo beans (chickpeas) to the sheet, drizzle with olive oil, and sprinkle with paprika. Roast for 20 minutes, or until the sweet potatoes are tender and lightly golden.
Preheat your oven to 400°F (200°C). Cut the sweet potato into small bite-sized cubes and spread them on a baking sheet. Add the garbanzo beans (chickpeas) to the sheet, drizzle with olive oil, and sprinkle with paprika. Roast for 20 minutes, or until the sweet potatoes are tender and lightly golden.
3
Make the Tzatziki Sauce
Shred the English cucumber and sprinkle with a pinch of salt. Let it sit for 10 minutes to release excess water. Squeeze out the liquid, then mix the cucumber with Greek yogurt, minced garlic, chopped fresh mint, and a drizzle of olive oil. Refrigerate until ready to serve.
Shred the English cucumber and sprinkle with a pinch of salt. Let it sit for 10 minutes to release excess water. Squeeze out the liquid, then mix the cucumber with Greek yogurt, minced garlic, chopped fresh mint, and a drizzle of olive oil. Refrigerate until ready to serve.
4
Assemble Your Mediterranean Chicken Bowl
Mix the cooked rice with 1 cup of fresh chopped parsley and a bit of lemon zest. To assemble, start with a generous scoop of herbed rice on each plate or bowl. Top with sliced chicken, roasted sweet potatoes and chickpeas. Add your favorite toppings: sliced tomatoes, cucumbers, onions, radishes, olives, and pepperoncini. Finish with a big spoonful of chilled tzatziki sauce and a sprinkle of fresh herbs. There you have it—a bright, zesty Lemon Chicken Rice Bowl full of Mediterranean flavor. Enjoy!
Mix the cooked rice with 1 cup of fresh chopped parsley and a bit of lemon zest. To assemble, start with a generous scoop of herbed rice on each plate or bowl. Top with sliced chicken, roasted sweet potatoes and chickpeas. Add your favorite toppings: sliced tomatoes, cucumbers, onions, radishes, olives, and pepperoncini. Finish with a big spoonful of chilled tzatziki sauce and a sprinkle of fresh herbs. There you have it—a bright, zesty Lemon Chicken Rice Bowl full of Mediterranean flavor. Enjoy!
Recipe Tips & Suggestions
Key Tips
dressing the Rice with lemon zest and chopped fresh parsley gives an extra layer of flavor. Dress the Rice when it cools down and just before serving!
For faster cooking, cut the chicken breast in the middle horizontally by carefully slicing through the center of the chicken parallel with the cutting board.
To make your Taziki sauce thinner and easier to drizzle over your rice bowl, add some ice water until you get the consistency you like. Use a squeeze bottle with a wide open mouth for easy and even sauce distribution.
Rana’s Notes!
To store the ingredients for the chicken over rice bowl separately, place the prepared rice in an airtight container and store in the refrigerator for up to 3-4 days. The sliced chicken can also be stored in an airtight container and refrigerated for up to 2-3 days. For the tzatziki sauce, store in a separate container and refrigerate for up to 4-5 days. The chopped vegetables can be stored in a sealed container or plastic bag in the refrigerator for up to 2-3 days.
If you're hosting a cava-style meal and want to make it ahead of time, you can prepare all of the ingredients and store them separately in the refrigerator until ready to serve. The rice can be reheated in the microwave or on the stovetop, and the chicken can be reheated in a pan with a little bit of olive oil. The tzatziki sauce can be served cold or at room temperature. To assemble, simply place the rice in a bowl, top with the chicken and vegetables, and drizzle with the tzatziki sauce. To make it a fun and interactive meal, you can also set up a "build-your-own-bowl" station, where guests can assemble their own cava-style chicken over rice bowls with their preferred toppings and sauces